Thursday, August 20, 2009

Blueberry Pancakes

The kids are in bed, my lesson plans are done, papers are half-way graded, and I needed a blogging break! I missed my blogging buddies! :)

One of the hardest things about going back to work full time is that I now miss out on morning cuddle time. Luckily, both of my little ones are big cuddlers and we would start every morning cuddling up, having a nice breakfast together, and starting our day. In my effort to be an optimist, I've decided that we will just have to make the most of our lazy weekend mornings. I saw this recipe on and decided that it would be a great variation on our normal pancakes. It didn't hurt that blueberries were on sale and I had a pint ready to go in the fridge. I will warn that it does take a little bit of planning ahead as the batter needs to sit for about an hour before the pancakes are made. The final product was light and fluffy, and well worth the wait!

Blueberry Pancakes
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup fresh blueberries, plus more for serving

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Sunday, August 9, 2009

Sugar Snap and Beef Stir Fry

This is another great "Chinese Food at Home" recipe! Pam, over at For the Love of Cooking, has not disappointed me yet. I always know I'm going to love her recipes. This dish had an incredible flavor and was really easy to make. My one suggestion wold be to let your meat sit in the marinade for as long as possible. A very busy day (and a scattered mind) resulted in mine marinating for only about an hour and a half. It was wonderful, but would be so much better if allowed to sit longer, as Pam suggests.

Hope everyone is doing well! I haven't had as much time to post comments as I would like, but I am still checking out your blogs to get wonderful dinner ideas for my family! I promise to be better about checking in on your sites once I grow more accustomed to the new schedule!

Sugar Snap and Beef Stir Fry
For the beef marinade:
1 lb flank steak, thinly sliced against the grain
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 teaspoon chili sauce
1/4 teaspoon white sugar
1 clove of garlic, minced

(Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.)

For the stir fry veggies:
Sugar snap peas, trimmed
Broccoli florets, steamed until tender
1/4 cup of shredded carrots
2-3 baby bell peppers, sliced
1/4 red onion, sliced
2-3 green onions, sliced (divided)
1 clove of garlic, minced
1-2 teaspoon fresh ginger, grated

(Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.)

For the sauce:
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons white sugar
2 teaspoons hoisin sauce
1 teaspoon chili sauce

(Combine all ingredients and whisk until mixed thoroughly. Set aside.)

Remaining ingredients:
Sesame oil (to cook meat and vegetables)
Sesame seeds (garnish)
Brown rice, prepare according to the directions (I used white rice to keep my husband happy!)

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat. Add beef to the pan; stir fry for 2 minutes or until done. Place beef in a bowl and set aside. Add the last remaining teaspoon of sesame oil to the pan. Add onion and sauté 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds.

Source: For the Love of Cooking